California Turkey Croissants
| Makes 4 servings | Prep time Under 15 minutes | Total time Under 15 minutes |
Nutritional Information
| Calories | 330 | Fat | 21g |
| Protein | 20g | Cholesterol | 275mg |
| Carbohydrates | 16g | Sodium | 790mg |
| Saturated Fat | 10g |
Ingredients
8 slices JENNIE-O TURKEY STORE® Extra Lean Turkey Bacon
1 teaspoon vinegar
4 eggs
2 croissants, halved, toasted
4 slices tomato
chives and sprouts, if desired
2 tablespoons butter or margarine
2 tablespoons all purpose flour
1 1/2 cups milk
1/4 cup cheddar cheese, shredded
2 tablespoons parmesan cheese, grated
1/2 teaspoon dijon mustard
1/4 teaspoon salt
1/8 teaspoon white pepper
Directions
Cook the bacon as specified on the package. Fill wide saucepan or deep skillet with about 1 1/2 inches water. Add vinegar and bring to a simmer. Adding vinegar to the water helps keep the egg whites intact while poaching. Break 1 egg into shallow cup or saucer. Gently slide egg into simmering water. Repeat with remaining eggs. Cook eggs 3 to 4 minutes or until set. Carefully remove eggs with slotted spoon; drain on paper towels. Place croissants on each plate and layer with tomato and egg. Drizzle with Mornay Sauce and top with bacon. Garnish with chives and sprouts, if desired.
For the mornay sauce, melt butter in saucepan over medium heat. Add flour and stir until bubbly. Gradually stir in milk. Cook, stirring constantly, until mixture comes to a boil. Continue cooking until thickened. Stir in cheeses, mustard, salt, and white pepper. Remove from heat and continue stirring until cheese melts.
